Pumpkin Bacon Chowder - cooking recipe

Ingredients

4 slices bacon
1 onion
6 cups pumpkin puree or 6 cups squash puree
1 potato
2 cups frozen corn
2 cups milk
2 (10 ounce) cans condensed cream of mushroom soup

Preparation

1. Cut up bacon (scissors are easiest). Fry in a large soup pot until crispy. Remove bacon from pan, but leave oil.
2. Chop onion and fry in bacon oil until soft.
3. Precook potato in microwave or stove top.
4. Add pumpkin, potato, corn, milk and mushroom soup to pot and heat through. Add more milk if you like thinner soup.
5. Serve and sprinkle bowls with fried bacon.